Man it’s so hard to get back on track when you don’t feel like it. I keep telling myself ‘you should post a new recipe’, and it’s not for lack of inspiration, it’s just that I’ve (temporarily) lost my modjo. It will come back, I know that these things work in cycles, but in the meantime I need to provide you with something to get by. Or at least provide my very superegotistic brain with substance to carry us over to the next chapter.
Susbstance comes today in the form of a super simple and colorful salad. To be honest, all November feelings and fatigue set aside, I’ve been sensing that food blogging is on its way to becoming something else, something that I’m not sure I want to be a part of. I feel like a dinosaur, and yet people still call me “Miss” on the street. So I’m left with one of two options; either I decide that I’m out-of-date and this food-blogging on the side ‘business’ (I never made a penny out of it) is done, or I keep doing what I’m doing and own to it like something that does me GOOD. You already know the end of that story.
I hope you like this salad as much as it was liked over here, for days on end, relentlessly delivering its flavors and never making us feel like we were old or out-of-date. This whole uplifting thing about food is no hoax.
Mograbieh salad with winter squash, arugula, walnuts and cranberries
Prep time: 20 minutes
Cooking time: 20 minutes
- 1 medium size red kuri squash or other medium size squash (such as acorn)
- 21 oz mograbieh
- 2 – 3 cups fresh arugula, rinsed
- 2/3 cups walnuts, roughly chopped
- 1 cup dried cranberries
- olive oil and balsamic, for the dressing
1. Preheat oven to 400°F. Line a baking sheet with parchment, cut the squash into quarters and remove seeds, then place face up on prepared sheet. Bake for 20 minutes.
2. In the meantime, cook the mograbieh according to package instructions. Drain, season with salt if necessary, and let cool after drizzling with olive oil to prevent sticking.
3. Once the squash is roasted and cooled down, cut into cubes. Mix all the salad ingredients in a large bowl, season with olive oil and balsamic vinegar and serve at room temperature.
- Mograbieh is also known as pearl couscous. You’ll most likely find it in exotic or Middle Eastern grocery stores.
- I didn’t need to add any salt to the mograbieh since the brand I used was (generously) presalted: check the ingredients before seasoning.
- Season with olive oil and vinegar to taste (or use your favorite vinaigrette.)
- If you make this salad ahead of time, add the arugula at the last minute.
Source: Clementine Cuisine original.